Pork And Corn Tacos With Cilantro Lime Crema Food

CILANTRO LIME CREMA COSTCO COPYCAT

Steps:

• Pulse jalapeno pieces in a small food processor until chopped into small pieces.
• Add the remaining ingredients, except for the milk, and blend until smooth. Adding more cilantro will make the sauce greener.
• If you desire a thinner sauce, add small amounts of milk and blend, until you achieve the desired consistency. Adjust salt depending on your preference.

LIME MARINATED MEXICAN PORK TENDERLOIN TACOS

Steps:

• Preheat the oven to 400-degrees.
• Place the pork into a baking dish. Squeeze the juice from one lime over the pork and allow the meat to sit at room temperature for 15 minutes.
• Season the lime marinated pork with salt, pepper, and the package of taco seasoning. Drizzle the seasoned pork with avocado oil.
• Roast the pork tenderloin in the preheated oven for 30 minutes.
• While the pork is roasting, combine the refried beans, cilantro paste, and fire roasted chiles. Stir well.
• Remove the pork from the oven and allow the pork to sit for 5-10 minutes before slicing.
• Layer the taco ingredients (bean mixture, pork, avocado slices, salsa, and Monterey Jack cheese) into the flour tortillas and top with fresh cilantro leaves and lime wedges if desired.

LIME-CILANTRO PORK TACOS

Steps:

• Heat a large nonstick skillet over medium-high heat. Sprinkle pork with salt and black pepper. Add oil to pan.
• Add pork, and saute 4 minutes or until browned Remove pork from pan; place in a bowl. Add onion and jalapeno to pan. Add broth; reduce heat, and simmer for 1 minute, scraping pan to loosen browned bits. Stir in tomato; simmer 2 minutes.
• Return pork and accumulated juices to pan. Stir in cilantro and lime juice; cook 1 minute or until pork in done.
• Heat tortillas according to package directions. Spoon 1/2 cup pork mixture into each tortilla; roll up.

PINEAPPLE AND PORK TACOS WITH AVOCADO CREMA

Steps:

• To prepare the pork and pineapple: In a cup, mix the sugar, cumin, coriander, cinnamon, pepper, and salt. Mix half of the spices with pork, then toss with the oil. Mix the remaining spices with the pineapple. Let stand at room temperature for 15 minutes while preparing the avocado crema.
• To prepare the avocado crema: Whisk the avocado with the sour cream, lime juice, and salt in a small bowl. Press a piece of plastic wrap directly onto the surface to keep the crema fresh looking.
• Coat a large nonstick skillet with olive oil spray. Warm over medium-high heat for 2 minutes. Add the pork and cook. turning once or twice, for 8 minutes or until browned and cooked through. Add the cilantro and toss to combine. Transfer to a clean plate and cover loosely to keep warm. ( I put in warm oven).
• Add the pineapple to the pan and cook, turning once or twice, for 3 to 4 minutes or until golden. Remove from the heat.
• To assemble each serving, place 3 tortillas on a plate. Divide 1/4 of the pork and pineapple between each tortilla Top with the crema. Delicious!

PORK AND CORN TACOS WITH CILANTRO-LIME CREMA

Steps:

• Prepare pickled vegetables: zest and juice the lime. Set zest aside for cilantro-lime crema. Combine lime juice with shallots, jalapeno, sugar, and salt in a small bowl; set aside. Stir occasionally while preparing the rest of the meal.
• Prepare cilantro-lime crema: combine reserved lime zest with sour cream, lime juice, cilantro, and ancho chili powder in a small bowl. Add water, a little at a time, until crema has a pourable consistency. Refrigerate until needed.
• Prepare charred corn: place frozen corn in a microwave-safe bowl; microwave on high until thawed, 2 to 3 minutes. Spread corn between two paper towels and blot to dry.
• Heat a large dry pan over medium-high heat. Spread corn evenly in the pan and roast until browned on the bottom, about 3 minutes. Stir and continue to cook until charred on all sides, 5 to 7 minutes more. Transfer to a serving bowl.
• Prepare pork tacos: combine butter and olive oil in the same pan over medium-high heat until butter has melted. Cook and stir pork in the hot pan until browned and crumbly, 5 to 7 minutes. Stir in 4 teaspoons chile powder, taco seasoning, garlic powder, cumin, bouillon powder, salt, and pepper. Add water and cook until liquid has reduced and mixture has thickened, 2 to 3 minutes. Taste and adjust spices as needed.
• While the liquid is reducing, drain the pickling juice from the vegetables and pour it into the corn. Stir in 1 tablespoon olive oil, 1 teaspoon chile powder, salt, and pepper.
• Fill warm tortillas with pork and corn. Top with pickled vegetables and drizzle with crema.

CORN CHIMICHURRI PORK TACOS RECIPE

Steps:

• In a large skillet over medium-high heat, add the fresh corn kernels and cook until charred, around 5 minutes. Remove from pan and place in a large bowl. Add remaining chimichurri ingredients and toss gently to combine. Set aside.
• In a small bowl, whisk together the sour cream, lime zest, lime juice, salt and pepper. Add water, 1 teaspoon at a time, until crema reaches a drizzling consistency. Set aside.
• In same skillet the corn was cooked in, add 1/2 tablespoon olive oil and heat to medium-high. When olive oil is shimmering, add the poblano pepper and cook until slightly tender, around 3 minutes. Add the shallot and continue to cook for another 2-3 minutes, or until softened and lightly browned. Season with salt and pepper, then remove from pan and set aside.
• Heat another 1/2 tablespoon of olive in the pan, then add the pork and cook, breaking the meat up as it cooks, until no longer pink, around 5 minutes. Add garlic and cook for 1 minute, then season with salt and pepper. Stir in the cooked poblano peppers and shallot, then add the tomato paste, stock concentrate, cumin, and water. Stir to combine and allow to thicken for 2-3 minutes. Adjust seasoning as desired.
• Scoop pork mixture into warmed tortillas, then top with corn chimichurri. Drizzle with lime crema and sprinkle with cotija and enjoy!

SHRIMP TACOS WITH CILANTRO-LIME CREMA

Steps:

• Rinse defrosted shrimp under cold water, drain, and pat dry.
• Combine shrimp, chili powder, garlic, paprika, cumin, onion powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, coriander, and orange zest in a bowl. Mix well.
• Heat olive oil in nonstick frying pan over medium-high heat. Add shrimp and cook until bright pink on the outside and the meat is opaque, 4 to 5 minutes on each side, depending on the size of the shrimp.
• While shrimp cooks, prepare crema by whisking together sour cream, zest and juice of 1 lime, 1 teaspoon cilantro, garlic powder, and 1 pinch each of salt and black pepper.
• Heat corn tortillas in either a pan or on a griddle over low heat, 1 to 2 minutes per side. Be careful not to let them burn. Set aside.
• Assemble tacos by spreading 1 teaspoon crema across each tortilla, adding 3 or 4 shrimp, 2 slices of avocado, a sprinkle of fresh red onion, cilantro, and jalapeno. Serve with sliced limes to squeeze on top and extra crema on the side.

CHILI-LIME PORK WITH CORN SALAD

Steps:

• Boil corn 5 minutes in a pot of salted water. Drain and rinse under cold water to cool. With a sharp knife, cut kernels from cobs. Transfer to a bowl and toss with jalapeno, scallion, cilantro, avocado, 2 tablespoons oil, and juice of 1 lime. Season with salt.
• Combine chili powder, 2 teaspoons salt, 1/2 teaspoon pepper, and remaining 2 tablespoons oil. Place plastic wrap over pork medallions and press each to flatten to about 1/2 inch thick. Brush both sides with chili mixture.
• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Grill pork 3 to 4 minutes per side for medium. Remove from grill and squeeze juice of remaining lime on top. Serve with corn salad.

PORK TENDERLOIN TACOS

Steps:

• Don't prep any of the ingredients until you marinate the pork.
• Using a sharp knife, cut pork tenderloin into ¼-inch slices. Cut slices into 1/8-1/4-inch strips.
• Add soy sauce, 2 tablespoons lime juice, honey, chili powder, garlic powder, and cumin to a large bowl. Whisk to combine. Add sliced pork. Use tongs to toss the pork in the marinade.
• Prep and chop the ingredients.
• Add corn, red pepper, jalapeno, one garlic clove, cilantro, 1 tablespoon lime juice, and ¼ teaspoon salt to a medium bowl. Toss to combine. Season to taste with salt and pepper.
• After assembling salsa, give the pork a stir.
• Add Greek yogurt, chipotle in adobo, remaining 2 teaspoons lime juice, remaining garlic clove, and remaining ¼ teaspoon salt to a small bowl. Stir to combine. Season to taste with salt and pepper.
• If the pork hasn't marinated for at least 15 minutes, let it marinate until you reach 15 minutes. You can also marinate the pork tenderloin up to three days in advance in the refrigerator.
• Drain the marinade from the pork and discard. Pat the pork dry with paper towels. This will help to sear the pork versus steam it.
• Heat a large cast iron skillet to medium-high heat. Once the skillet is very hot, add ¾ tablespoon of the oil, about 2 teaspoons to the skillet. Swirl to coat. Add half of the pork tenderloin. Make sure the pork is evenly spread out on the pan. Don't move it so it can sear properly. Cook for 2-3 minutes, flip and sear on the other side for another 1-2 minutes. Pork tenderloin cooks very quickly. Remove from the pan and repeat with remaining half of the pork.
• While the pork cooks, place corn tortillas in a kitchen towel. Heat for 35 seconds until warm and pliable. You can also char them over a gas stove flame.
• To assemble. Transfer pork to tortilla. Dollop with yogurt. Cover with corn salsa. Squeeze extra lime juice on top if desired.

PORK TACOS

Steps:

• Avocado Crema: Add all of the Avocado Crema ingredients to your blender and blend until smooth, scraping sides down as needed. May make 6 hours ahead of time and refrigerate in an airtight container.
• Corn Salsa: Prepare Corn Salsa anytime before making pork and store in the refrigerator.
• Pork: While the pork is still on the cutting board, pat it dry then sprinkle it with all of the seasonings. Toss until evenly coated.
• Heat oil in a large cast iron skillet over medium high heat. Add the pork in a single layer and let brown for 1-2 minutes then continue to cook and stir just until cooked through (don't overcook, 145-155 degrees F). When almost cooked through, stir in green chiles, lime juice and vinegar. Taste and season with additional salt or cayenne pepper to taste.
• To serve: Top tortillas with pork, Corn Salsa, Avocado Crema, freshly squeezed lime juice, hot sauce to taste and optional Cotija.

EASY LIME CREMA RECIPE

Steps:

• Zest the lime and squeeze the lime juice into a small bowl.
• Add the sour cream, garlic and salt to the bowl and stir everything together until it's combined and creamy.
• Use immediately or store in the fridge until ready to serve.

PORK TACOS WITH POBLANO PICO AND LIME CREMA

Steps:

• 1. Preheat oven to 450 degrees.
• 2. Drizzle olive oil over the poblano and jalapeno and roast for about 5 minutes on each side, until blistered. Remove from oven.
• 3. When peppers have cooled, dice and add remaining ingredients; cover and refrigerate until ready to use.
• 4. Make lime crema by whisking together the lime and sour cream; refrigerate until ready to use.
• 5. Heat the pork in a large pan over medium heat with stock and hot sauce, stirring to combine. Reduce heat to medium low, cover and let simmer for about 10 minutes.
• 6. Assemble tacos by adding pork, cheese, pico, lettuce, cilantro, crema and jalapenos.